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Sounds like great stuff. Be sure to tell us how it goes (and ask for impressions from other people who taste it). I might do a smoked beer in the future as well.

Anything earthy or piney will do I guess. Amarillo is more of a tropical kind of hop, thats why I would stay away from it in a smoked beer.

I have never tried amarillo and smoked malt in the same beer, but I think the two flavours will clash rather than complement each other. Amarillo amber does sound delicious btw, so go for that nevertheless. I'd just cut the smoked malt for normal maris otter.

Yea, the recipe I'm working on has no roasted malts 6% chocolate malt and 12% crystal malts of various colour. Do you think that 6% of chocolate is going to be too roasty? About doing Brett in secondary, that will develop more taste, correct? But from what I've read, the taste from secondary...

I am in the process of formulating a brown porter recipe, and also considering pitching some brett into it together with some english yeast (possible burton wlp023). The brett strain I am looking at is WLP645 at the moment, but if you know about one that would suit this beer better, feel free to...

This went really well. One of the best IPA's I've ever made for sure. Getting alot of passion fruit from this hop combo. I have a 25 liter batch going at the moment as well, since the 5 liters was gone pretty fast.

I am craving easy-drinking brown to dark beers at the moment, and although I have got a brown ale fermenting with burton ale wlp023 at the moment, I'm kind of wanting to try out the brown porter style. I was thinking somehting along the lines of this: 10 Liters, 1046 OG, 1013 FG, 4.4 ABV, 23.5...

There's alot to dive into here. Firstly, you have way too much crystal for IPA's. There should be max 10% crystal in an IPA imo, but I prefer to keep it below 5%. Basically, I would simplify this alot, but that's just me. I made a super tropical IPA which was something like this: 25 Liters...

So basically any English strain with fruity characteristics will do in these beers? Might just go ahead with S04 then, as it's easier to use dry yeast for me, and in addition I'm already making most of my dark beers with this strain, and I like the aroma it gives off alot. Edit: Totally agree...

That looks like a great recipe. Lots of great tips for sure. My LHBS does not carry Wyeast though. Are there any viable strains from white labs? Also, for a hop schedule, what about: First wort: 25g (19.5 IBU) 5 min: 75g (11.7 IBU) 0 min: 75g (0 IBU) Dry hop: 75g (0 IBU) Also, I might just go...

I'm going to make a New England Pale Ale.. This is what I've come up with for 25 Liters (approx 6.6 gal). Fermentables: 4.3 kg Maris Otter 1.2 kg Flaked Oats 600 g Munich Type II Hops: 200 g Kohatu For the hop additions, 50 grams each at 20 min, 10 min, 0 min, and a 7 day dry hop. Yeast: WLP013...

Whoa, good on you for reporting back :D

Alright, I'm going to attempt to brew this tomorrow I hope: For 10 liters (approx. 2.5 gal) FERMENTABLES (1.060 OG) 88% Maris Otter 2.5kg 9% Flaked Barley 250g 4% Crystal 60L 100g HOPS: FWH: Amarillo 25g (60 IBU) FLAMEOUT: Amarillo 10g FLAMEOUT: Enigma 25g DRY HOP: Amarillo 15g DRY HOP...

Hi, I want to test the enigma hop as i've heard it gives off a kind of raspberry flavor and aroma. I'm however worried about this hop being able to stand on its own in an IPA I am considering making. I think I'll go with WLP648 for an all brett fermentation, leading to a slightly sour and fruity...